Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation
Crossref DOI link: https://doi.org/10.1007/s10068-017-0012-7
Published Online: 2017-02-28
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choi, Bogyoung
Koh, Eunmi
License valid from 2017-02-01